Easy Red Velvet Cheesecake


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Red Velvet Cheesecake slice, and a Red Velvet Cheesecake slice with the entire cheesecake in the background

Red Velvet Cheesecake on a white plate

Red Velvet Cake is something that my Mom always made when we were kids…  and it was always my sister’s favorite (while cheesecake was always my favorite!).

This simple recipe combines the two for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer!  This no bake cheesecake is one of my favorites because it’s so quick to make yet it is fluffy and rich at the same time!

Do not follow the directions on the box for the red velvet cake, you want this layer a little bit more sturdy than a typical cake so it will hold up the cheesecake layer! a slice of Red Velvet Cheesecake on a white plate with the entire cheesecake in the background with milk bottles

Items you’ll need for this recipe

* 10″ Springform pan * Red Velvet Cake Mix * Mixer *

REPIN EASIEST EVER RED VELVET CAKE

a slice of red velvet cheesecake
4.72 from 7 votes
Review Recipe

Easy Red Velvet Cheesecake

Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Servings 12
Author Holly Nilsson
Course Dessert
Cuisine American
This simple recipe combines Red Velvet cake and cheesecake for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer!

Ingredients

Red Velvet Cake
  • 1 box red velvet cake mix
  • 1 egg
  • ½ cup vegetable oil
  • cup milk
No Bake Cheesecake
  • 12 ounces cream cheese
  • 1 ½ cups powdered sugar
  • 1 ½ cups heavy cream
  • 1 teaspoon vanilla
Optional
  • whipped cream & raspberries for decorating

Follow Spend with Pennies on Pinterest

Instructions

  • Preheat oven to 350°F. Grease the bottom and sides of a 10" springform pan.
  • Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
  • Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Cool completely.
  • Beat together cream cheese, powdered sugar and vanilla until fluffy. Add in heavy cream and continue beating until thick and creamy and stiff peaks form.
  • Run a butter knife around the edges of the red velvet cake to loosen it. Spread cheesecake mixture over the cooled red velvet cake. Cover and refrigerate 4 hours or overnight.
  • Decorate as desired.

Nutrition Information

Calories: 499, Carbohydrates: 44g, Protein: 5g, Fat: 36g, Saturated Fat: 21g, Cholesterol: 86mg, Sodium: 408mg, Potassium: 195mg, Fiber: 1g, Sugar: 30g, Vitamin A: 851IU, Vitamin C: 1mg, Calcium: 111mg, Iron: 2mg
Keyword cheesecake, red velvet

Other Red Velvet Recipes you’ll love:

 Gooey Red Velvet Pudding Cake from Spend With Pennies

Red Velvet Peanut Butter Blossoms from I am Baker

Cheesecake Stuffed Red Velvet Brownies from Spend With Pennies

Red Velvet Chocolate Swirled Brownie Bars from Averie Cooks

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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